So, I did the majority of my shopping in Albuquerque before we left at Sprouts. I can’t wait till we get ours here 🙂

Had a good time cooking up some goodness this week; chicken thighs, ground turkey and roasted these whole chickens. They were on sale at Albertson’s so I grabbed a couple. I love using citrus to stuff chickens and turkey. It infuses the meat like you wouldn’t believe. Then I stuffed a half each of a lemon and lime with some onion, garlic and a couple sprigs of rosemary from my bush out front. Then topped them off with some kickin chicken seasoning a bit of butter and let those baby’s roast. I put those breast side down and OMG, so juicy and tasty. Try it you’ll like it ?

So the challenge of staying on track with your nutrition while traveling can be a bit much sometimes. I am finally getting the hang of the application of knowledge while outside of my normal surroundings. I brought my oatmeal and eggs with us for breakfast and Jessica and Nat shared their peanut butter and blueberries ( thanks guys?). Brought power crunch bars, nuts and bananas for snacks; had a salad with chicken for lunch and another delicious kale and brussel sprout salad with salmon for dinner. We shared some calamari for an appetizer, and yes I did have a beer; along with plenty of water throughout the day.

So tips for travel 1) bring as much as you can with you, 2) get as much greens as possible and skip sauces and dressings. Order your meat/protein grilled, and 3) don’t stress, be creative!